The Best and Easiest Blueberry Muffins

These blueberry muffins are incredibly soft and moist with crispy sugar-crusted tops that are baked to perfection. They are packed with juicy blueberries and are super quick and easy to make. They are my best blueberry muffins to date!

During our home renovation, I was forced to declutter, which was a good thing. You don’t realize all the unnecessary things you have until you have to go through it all. And lately I’ve been finding myself trying to minimize and simplify all aspects of my life by asking myself “do I really need this?” Even with my everyday grocery shopping and cooking.

I know many of you are fans of my Bakery Style Blueberry Streusel Muffins. This is an easier yet just as tasty version of that recipe. First off, instead of a streusel, I simply topped my muffins with a generous sprinkling of granulated sugar. Instead of using two leavening agents, I just used one. This recipe uses vegetable oil instead of melted butter: that way you don’t have to worry about the rest of your ingredients having to be at room temperature. I substituted some of the milk for Greek yogurt for a softer and more moist texture. I reduced the amount of vanilla to let the natural flavor of the blueberries and other ingredients shine through. I also baked these muffins at one temperature throughout, again just simplifying the process. And the results are just as amazing, I might even say better. Try it out and let me know what you think.

The inside of these muffins is soft and fluffy like a cake. The exterior is pleasantly hearty and crusty like you would expect from a muffin. The taste is moist and flavorful like a rich vanilla butter cake with sweet notes of blueberries.

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